Willie D'S
2929 N Henderson Ave, Dallas, TX 75206 · 75206 · Restaurant
Mostly clean — 3 of 5 passed, one prior failure
2023-09-22 Pass Routine CRITICAL 11
*47 Operate with a lapsed permit
DUE TO ITEM E ABOVE Apply for new Health permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certificate of o
*39 Utensils, single serve items 6 inches off - floor
*06 Discard TCS if date marked exceeds temp & time
MILK 9-12-23
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD WITH USE BY DATE.
*45 Premises shall be maintained in good repair
REPAIR COLD WATER FAUCET FROM HAND SINK. REPLACE MISSING CEILING TILES
*44 Grease Trap Location
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER FOOD FROM WALK IN COOLER.
*36 Cloths in-use for wiping between uses stored
*21 RFSM - Not On Site
*10 Other sanitizer use - manufacturer label direction
MAINTAIN DISH WASHING MACHINE SANITIZER ACCORDING TO MANUFACTURE INSTRUCTION. TESTED AT 100 PPM Q.A.
2022-10-05 Pass Routine CRITICAL 7
*10 Clean Sight and Touch
Can opener observed with product accumulation.
*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)
Provide a trash can for handsink in prep area
*47 Handwashing signage
Designated hand sink sign
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee beverage purse and personal items observed stored on top of clean equipment
*42 Dirty nonfood contact surfaces
Fan covers inside WIC observed with dust accumulation
*43 Light - 50 foot : Food and utensils area
Replace broken lights under vent hood (x2)
*29 Sanitizing solutions, testing devices
Provide test strips
2017-07-27 Pass w/ Conditions Routine CRITICAL 16
*31 No soap at handsink
at kitchen hand sink
*02 Cold Hold (41øF/45øF or below)
ranch 49.4°F, cooked shrimp 50.7°F, buttermilk dips 59°F, milk dip 50.8°F, chicken curry 45.3°F, cole slaw 52°F
*10 Chlorine sanitizer concentration, minimum temp.
200ppm in sanitizer bucket, bar dish washer 0ppm
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*22 Nail polish, fake nails, criteria
employee wearing nail polish handling shrimp without gloves
*28 Date marking > 24 hrs,on site,temp 41F
dressing labeled 7/1, shallot dressing 6/27, chow chow 7/13, pickled watermelon radish 10/20/15
*45Physical Facilities Floors,Walls,Ceilings
Floors
*29 Cold/hot hold unit thermometer easily viewable
in bar coolers
*38 Thawing. under running water criteria
raw beef sitting in 3-compartment sink
*15 Contact RTE Products w/ Bare Hands
employee handling cooked shrimp with bare hands to add to bag
*47 Conditions of Permit-in use of food equipment
*32 Damaged Equipment
ice bucket
*42 Dirty nonfood contact surfaces
vent hood covers, floors under fryers
*14 When to wash hands before donning new gloves
employees donning new gloves without washing hands
*34 Outer door: solid,selfclosing,tightfitting
gap in back door, gap at patio door, gap at front door
*43 Light - 50 foot : Food and utensils area
lighting in food prep area
2016-12-29 Pass Follow-up CRITICAL 8
*01 Cooling -- total 6 hours, 135-41øF
mashed potato 55 F, 47F
*21 RFSM - Not On Site
register w City
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks
*45Floors easily cleanable
floors need to be sealed
*27 Cooling, heating, and holding capacities. Equipment
WIC need repair
*31 Handwashing lavatory - accessible
blocked@ handsink
*02 Cold Hold (41øF/45øF or below)
raw egg 65 F crab cakes 59 F blue grits 49.4 F
*39 Loosely cover cooling foods
2016-12-17 Fail Routine CRITICAL 15
FAILED: *29 Food thermometers provided and accessible
in WIC
FAILED: *25 Obtain Variance: using food additives or adding components such as vinegar: as a method of food
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
FAILED: *43 Light bulbs, light shields provided
FAILED: *19 Water & Plumbing in good repair- per code
fix draining problem at 3 comp sink
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
missing tons
FAILED: *15 Contact RTE Products w/ Bare Hands
@ salad
FAILED: *14 Cleaning procedure--steps Improper drying method
drying with cloth towel@ bar
FAILED: *21 RFSM - Not On Site
not yet registered
FAILED: *03 Food products not maintained at 135øF or above
mashed potatoes 115 F on top of oven
FAILED: *31 Handwashing lavatory - accessible
still blocked
FAILED: *32 Approved Food Contact Equip.
no cloth undercutting boards
FAILED: *45 Premises shall be maintained in good repair
ceiling above ice machine
FAILED: *09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
raw shrimp over sauces
FAILED: *02 Cold Hold (41øF/45øF or below)
raw oysters 45 on top green tomatoes 55 F beans 56 f cooked potatoes 44F
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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